maple ginger granola
My breakfast staple for years has been my own homemade granola, but when I went gluten free in August it was time to say b-bye. I've been dappling with a variety of gluten free granolas and I've tried making my own using quinoa flakes instead of oats, but none of them have comparde to my tried and true recipe.
Last Friday I picked up the highly coveted Food & Drink magazine from the LC and as I flipped through, ripping out all the amazing recipes, I zeroed in on one for Maple Ginger Granola. Technically it's not gluten-free because I'm using regular oats, but I did manage to keep it wheat free and let me tell you, it's amazing. The ginger, maple and orange blend together so nicely and leave it tasting just sweet enough.
Want to try?
[print_this]Maple Ginger Granola
- 8 cups large flake oats (you could use gluten free oats if you really want to go for it)
- 1.5 cups chopped almonds
- 1 cup wheat bran (I omitted this ingredient because I'm wheat free)
- 1 cup pumpkin seeds
- 1/2 cup flaxseeds (ground up or whole)
- 1/2 cup unsweetened coconut (I used real toasted coconut. You can find it at most health food stores.)
- 2 tsp. cinammon
- 2 tsp. ground ginger
- 1.5 tsp. salt
- 1 orange
- 1.25 cups maple syrup (make sure it's the real stuff, none of that Aunt Jemima sugar water)
- 1/2 cup vegetable oil
- 1 tbsp. vanilla
- 2 cups dried fruit (I just used dried cranberries, but you could do raisins, prunes, dates, apricots...)
- 1/4 cup finely chopped candied ginger
- Preheat oven to 300F
- Stir oats with nuts, wheat bran (if using), pumpkin seeds, flaxseeds, coconut, spices and salt together in a large bowl.
- Finely grate orange peel into a medium pot, then squeeze juice from that orange into pot and add maple syrup and oil. Heat until hot, then stir in vanilla.
- Pour heated liquid mixture over oat mixture and stir to coat.
- Spread into two greased roasting pans and bake for 40-45 minutes or until golden.
- Stir in dried fruit and ginger, then let cool and store in an airtight container.
It lasts up to two weeks at room temp or you can freeze it if you don't think you'll be able to eat it all.
What is your favourite granola recipe?